Chicken Noodle Soup

2 tsp Butter
1 Cup Sliced Celery
1 Cup Chopped Carrot
1/2 Cup Chopped Onion
1 Small Russet Potato, Diced
1/2 tsp Thyme
1 tsp poultry seasoning
2 Bay leaves
Salt and Pepper to Taste
4 (14 oz) cans of Chicken Broth
2 tsp Chicken Bouillon
4 oz. Egg Noodles
2 Cups Cooked Chicken (2 chicken breasts)
1/2 Cup Water
2 Tbs Corn Starch
Parsley

1. Melt Butter in a Large Pot
2. Saute the celery, carrot, and onion for 2 min.
3. Add potato, thyme, poultry seasoning, Bay Leaves, Salt, Pepper, chicken broth and bouillon
4. Bring to a boil, add Noodles and Chicken, cook on low for 20 min.
5. Mix the 1/2 cup Water and Corn Starch, add a little at a time unit it reaches your desired thickness and top with Parsley